chopped together very fine. Put the pigeons in
this, and let them sweat in the butter and herbs for about five minutes.
While they are warm and moist with the herbs and butter, cover them all
over with fine bread crumbs; sprinkle a little salt upon them, and boil
them on a slow fire. The sauce may be either of mushrooms or cucumbers,
made by sweating whichever you choose in butter till quite tender, then
adding a little gravy, cream, and flour.

_Pigeons in disguise._

Draw, truss, and season the pigeons with salt and pepper, and make a
nice puff; roll each pigeon in a piece of it; tie them in a cloth, but
be careful not to let the paste break. Boil them in plenty of water for
an hour and a half; and when you untie them take great care they do not
break; put them into a dish, and pour a little good gravy to them.

_Pigeons in fricandeau._

Draw and truss the pigeons with the legs in the bellies, larding them
with bacon, and slit them. Fry them of a fine brown in butter: put into
the stewpan a quart of good gravy, a little lemon-pickle, a tea-spoonful
of walnut ketchup, cayenne, a little salt, a few truffles, morels, and
some yolks of hard eggs. Pour your sauce with its ingredients over the
pigeons, when laid in the dish.

_Pigeons aux Poires._

Let the feet be cut off, and stuff them with forcemeat, in the shape of
a pear, rolling them in the yolk of an egg and crumbs of bread, putting
in at the lower end to make them look like pears. Rub your dish with a
piece of butter, and then lay them over it, but not to touch each other,
and bake them. When done, lay them in another dish, and pour some good
gravy into it, thickening with the yolk of an egg; but take care not to
pour it over the pigeons.

_Another way._

Cut off one leg; truss the pigeons to boil, and let the leg come out of
the vent; fill them with forcemeat: tie them with packthread, and stew
them in good broth. Roll the pigeons in yolks of eggs, well beaten with
crumbs of bread. Lard your stewpan, but not too hot, and fry your birds
to the colour of a popling pear; lay them in a dish, and send up gravy
and orange in a terrine with them.

_Pigeons, Pompeton of._

Butter your pan, lay in it some sliced bacon, and cover all the inside
of it with forcemeat. Brown the pigeons off in a pan, and put them in a
good ragout, stewing them up together, and put also a good ladleful of
ragout to the forcemeat: then lay your pigeons breast downward, and p